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Pastel de Carne
A savory baked meat pie, a beloved Filipino comfort food, especially popular during special occasions.
⏱️ 60 minutes • 👥 Serves 6 • 📊 Medium • 👨‍🍳 By Ulam Today
Sangkap (Ingredients)
☐3 cups All-purpose flour
☐1 cup Shortening or lard
☐1 teaspoon Salt
☐1/2 - 3/4 cup (as needed) Cold water
☐1 lb Ground pork
☐1/2 lb Ground beef
☐1 large Onions, chopped
☐4 cloves Garlic, minced
☐1 cup Carrots, diced
☐1 cup Potatoes, diced
☐1 cup Green peas
☐2 tablespoons Soy sauce
☐to taste Salt and pepper
☐1 Egg wash (1 egg beaten with 1 tbsp water)
How to luto (Cooking Steps)
1. Make the pie crust: Combine flour, shortening, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic and chill for at least 30 minutes.
2. Prepare the filling: In a large skillet, brown the ground pork and beef. Drain off excess fat. Add onions and garlic; sauté until softened. Stir in carrots, potatoes, and peas. Season with soy sauce, salt, and pepper. Simmer until vegetables are tender.
3. Preheat oven to 375°F (190°C). Roll out half of the dough and place it in a 9-inch pie plate. Pour the meat filling into the crust.
4. Roll out the remaining dough and place it over the filling. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
5. Brush the top crust with egg wash. Bake for 45-60 minutes, or until the crust is golden brown and the filling is heated through.
Tips
For extra *flair*, use a fancy pie crust crimping tool! Don't be *kj*, preheat your oven properly, charot! And for the ultimate *sosyal* touch, serve with a side of atchara (Filipino pickled papaya).
Luto Time: 60 mins
Serves: 6
Medium

Pastel de Carne

A savory baked meat pie, a beloved Filipino comfort food, especially popular during special occasions.

Crafted By: Ulam Today

Menu
Sangkapsangkap list0/14 items
How to Cookhow to luto
1Make the pie crust: Combine flour, shortening, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic and chill for at least 30 minutes.
2Prepare the filling: In a large skillet, brown the ground pork and beef. Drain off excess fat. Add onions and garlic; sauté until softened. Stir in carrots, potatoes, and peas. Season with soy sauce, salt, and pepper. Simmer until vegetables are tender.
3Preheat oven to 375°F (190°C). Roll out half of the dough and place it in a 9-inch pie plate. Pour the meat filling into the crust.
4Roll out the remaining dough and place it over the filling. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
5Brush the top crust with egg wash. Bake for 45-60 minutes, or until the crust is golden brown and the filling is heated through.
Tipstips

For extra *flair*, use a fancy pie crust crimping tool! Don't be *kj*, preheat your oven properly, charot! And for the ultimate *sosyal* touch, serve with a side of atchara (Filipino pickled papaya).